Pot Roast Recipe Perfect for the Fall Season

We’ve been giving you soup recipes and why not. It is the fall season after all. The time when temperatures start going down and we want to keep warm. But you don’t have to prepare soups everyday. Pot roasts are heartwarming too! Here is a recipe for a very tender pot roast!

Ingredients

Chuck Roast – You need 3 to 4 lbs of trimmed chuck roast.

Vegetable Oil – Just 2 tablespoons.

Carrot – A cup of chopped carrots is enough.

Onion – A cup of chopped onions will do.

Celery – A cup will do.

Garlic – About 4 cloves of minced garlic.

Chicken Stock – About 2 cups. Beef will also do or a combination of chicken and beef.

Sugar – Just 2 tablespoons.

Thyme – A sprig

Red Wine (Dry) – A quarter cup.

Salt – To taste

Pepper – To taste

Moroccan Argan Oil – You’ll need just 2 tablespoons. The oil is a great drizzle over dishes. Not only will this oil give your dishes a good kick of nutty flavour, it will also give them a healthy boost. Loaded with numerous antioxidants and unsaturated essential fatty acids, regular consumption of the oil will give you a stronger immune system and a healthier heart.

Water

Now that we are done with the ingredients, time to get right down to business!

Directions

Start by preheating your oven to 300 degrees.

While waiting, start seasoning the chuck roast with salt and pepper. Make sure that you rub all sides of the roast.

Get your pot or a dutch oven and with a medium high heat start heating the vegetable oil. Don’t overheat the oil. There shouldn’t be any smoke coming out.

Once the oil is heated, start browning the meat. All sides should be browned. This would take around 10 minutes. If at any point you see the oil giving out smoke, remove the pot from heat, turn down your heat and then go on along with the cooking. After the meat has browned, set aside the meat in a deep plate for so that you’ll have the meat juices.

Put in your vegetables in the pot and cook until they become brown and tender. You’ll need to do some serious stirring. Add the garlic and let it cook for a minute.

Pour in the stock and let it boil. Get all that brown bits by scraping the bottom of your pot. Keep stirring.

Time to add the wine and sugar. Let it boil until you no longer smell the alcohol. Place in your thyme then the meat you set aside along with its juices. Pour in water. You’ll need just enough so the meat are covered about halfway. Put in the lid and let it simmer.

Once done, put in the oven and cook for about 3 1/2 hours. Make sure to turn the meat every after half hour or so.

Get the meat out first and set aside on your serving plate. Cover the plate with a foil.

On your stove, start heating the the pot again until you see that the liquid has been reduced to 1 1/2 cups. About 15 minutes of heating will do.

Thicken the sauce if you want. Pour the sauce in the plate with the meat and before serving drizzle with Argan oil!